Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS)

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Determination of compounds responsible for tempeh aroma

(2013) Henryk Jeleń et al.   FOOD CHEMISTRY

Odour-active compounds in banana fruit cv. Giant Cavendish

(2013) Jorge A. Pino et al.   FOOD CHEMISTRY

Odour-active compounds in papaya fruit cv. Red Maradol

(2013) Jorge A. Pino   FOOD CHEMISTRY

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

(2013) Kyung-Mo Kang et al.   FOOD CHEMISTRY

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

(2013) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Odour-active compounds in pineapple (Ananas comosus[L.] Merril cv. Red Spanish)

(2012) Jorge A. Pino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

(2012) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cumulative solid phase microextraction sampling for gas chromatography-olfactometry of Shiraz wine

(2012) Sung-Tong Chin et al.   JOURNAL OF CHROMATOGRAPHY A

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

(2012) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC-olfactometry

(2010) Kristel Kaseleht et al.   FLAVOUR AND FRAGRANCE JOURNAL

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

(2010) Sundar Balasubramanian et al.   Food and Bioprocess Technology

Volatile profiles of thua nao, a Thai fermented soy product

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterisation of volatile compounds in Tunisian fenugreek seeds

(2009) Riadh Mebazaa et al.   FOOD CHEMISTRY

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY